How to Make Appetizing Moist and Better The Next Day Banana Bread

Moist and Better The Next Day Banana Bread. Great recipe for Moist and Better The Next Day Banana Bread. I like my banana bread moist and dense. Loaded with toasted black walnuts and taste even better the next day.

Moist and Better The Next Day Banana Bread I tested a ton of different recipes so you don't have to. The result is a bread that is super moist (thank you sour cream) and perfectly fluffy. It's full of banana flavor without being too dense. You can cook Moist and Better The Next Day Banana Bread using 21 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Moist and Better The Next Day Banana Bread

  1. You need of note:.
  2. You need of All ingredients need to be room temperature.
  3. It’s of Ripe bananas are sweet, so you can use 1/4 cup of sugars.
  4. You need of If you prefer. Mash bananas as smooth or chunky as you like.
  5. Prepare of wet ingredients:.
  6. You need 1 teaspoon of lemon juice.
  7. Prepare 2 cups of super ripe bananas. Darker the better.
  8. You need 2 of large eggs, beaten.
  9. Prepare 1/2 cup of buttermilk.
  10. You need 1 stick of real butter, softened.
  11. Prepare 1 tablespoons of vanilla extract.
  12. It’s of dry ingredients:.
  13. You need 2 cups of all purpose flour.
  14. It’s 1/2 teaspoon of salt.
  15. It’s 1/2 cup of sugar.
  16. Prepare 1/2 cup of brown sugar.
  17. Prepare 1 teaspoon of baking powder.
  18. It’s 1 teaspoon of baking soda.
  19. Prepare 1 1/2 teaspoon of cinnamon.
  20. Prepare 1/2 cup of chopped walnuts or pecan. Optional.
  21. You need of Directions:.

It's my favorite banana nut bread! Ok so a few years ago I posted an old-fashioned banana bread recipe that is great!! It's moist, dense and just lovely. Then a viewer sent me a recipe for bakery-style banana bread that knocked my socks off.

Moist and Better The Next Day Banana Bread instructions

  1. Preheat oven to 325 degrees. Grease and flour your loaf pan and set aside..
  2. Cream butter and sugar together in large bowl..
  3. Add eggs, lemon juice, mashed bananas, buttermilk and vanilla. Mix to combine well..
  4. In a mixing bowl, mix flour, salt, baking powder, baking soda and cinnamon. Mix to combine well..
  5. Slowly add your wet ingredients to your dry ingredients.. Fold lightly until flour is incorporated..
  6. Fold in nuts if using..
  7. Be gentle and do not over mix or bread will get dry from over working it..
  8. Pour into prepared loaf pan..
  9. Bake loaf for 1 hour to 1 hour & 15 minutes, depending on oven..
  10. Test center with skewer or chopstick to see if it comes out clean after an hour..
  11. If it is getting too brown before center is done, lay a sheet of aluminum foil over top..
  12. Bake until golden brown and center is cooked..
  13. Cool in pan 5 minutes, then turn out onto cooling rack to finish cooling..
  14. Wrap tightly in plastic wrap to keep moist. The banana flavor intensifies the next day. Just keeps getting better..
  15. I love mine warm with butter but great room temp and by itself also with tea or coffee 💗.

It was so fluffy, sweet, moist and full of banana flavor. Did you know that banana and zucchini breads actually taste better the next day? So, if you can resist, once this perfect banana bread had completely cooled down, resist the urge to cut yourself a piece and wrap it up in foil or plastic wrap. Loaded with toasted black walnuts and taste even better the next day. It is hard smelling this cook and having to wait a bit to cool, but slather on some sweet.